Nutritional Facts

Directions

Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.

In a small bowl, combine the next six ingredients until well mixed. Stir in the pecans. Pour into pie shell. Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Refrigerate any leftovers.Yield: 4 servings.

Originally published as Festive Pecan Pie in Cooking for 2
Winter 2006, p43